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If you are looking for the ultimate Double Chocolate Chip Cookie recipe, you’ve found it. These cookies are intensely chocolatey, incredibly soft, and made using my melted butter method that means no mixer is required. They taste like a cross between a rich, fudgy brownie and a classic chewy cookie!
I love all sorts of cookie flavors, but chocolate chip is one of my favorites. Really, these Double Chocolate Cookies are my most favorite because they have double the chocolate in them! They’re chewy on the outside, soft on the inside and taste better than any other chocolate cookie you’ve ever had.
What makes these the best double chocolate chip cookies is the texture. By using melted butter and a specific ratio of brown sugar, we create a soft-batch cookie that stays fudgy for days. Unlike other recipes that can turn out cakey or dry, these are dense, chewy, and loaded with melty chips in every single bite. Note: This dough requires a quick chill time to ensure they don’t spread too much in the oven!
At a Glance: Double Chocolate Chip Cookies
- Texture: Fudgy, soft, and chewy with a brownie-like center.
- Key Technique: Uses melted butter for easier mixing and a denser, chewier texture.
- Cocoa: Natural cocoa powder is recommended to react with the baking soda for the perfect rise.
- Crucial Step: Dough must be chilled for at least 1-2 hours to prevent over-spreading.
- Add-ins: Features 1.5 cups of chocolate chips; semi-sweet or milk chocolate work best.
Ingredients in Fudgy Chocolate Cookies
- Start with melted unsalted butter – this makes it mix up easier and keeps the cookies fudgy and soft.
- Both granulated sugar and light brown sugar are used – be sure to pack your brown sugar. Brown sugar helps keep the cookies soft for days.
- I have tested this recipe dozens of times to perfect the ratio of cocoa to flour. Expert Tip: Use natural cocoa powder because its acidity reacts with the baking soda to create a tender, soft-batch crumb. If you choose to use Dutch-process cocoa, your cookies will be darker and richer, but they may not rise as much because Dutch cocoa is neutral and won’t react with the soda in the same way.
- Chocolate Chips: Use your favorite brand! Trader Joe’s are my favorite brand of chocolate chip. You cause semi-sweet chocolate chips, chocolate chunks or even butterscotch chips.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Cookie Tips
- Chilling the dough for this recipe is super important. Without chilling the dough, they will flatten too much in the oven.
- If you’ve chilled your cookies more than an hour, it’s important to lightly press the balls of dough with your palm to help them start to spread.
- I often rotate my pans 180°F during baking because my oven bakes hotter in the back. Get to know your oven and do this if needed.
- As soon as the cookies come out of the oven, add a few chocolate chips on top. They’ll melt and make them extra chocolatey, gooey and look perfect.
- You’ll know chocolate cookies are done as soon as they just loose their glossy sheen and are slightly matte looking on top.
- Use any kind of add-ins you like – dark chocolate chips, white chocolate, or even M&Ms!
Double Chocolate Chip Cookies
Video
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (20g) unsweetened cocoa powder, not dutch process
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (165g) all-purpose flour
- 1 ½ cups (255g) chocolate chips (semi-sweet or milk)
Instructions
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
- For the gooey chocolate chip look, top the just baked cookies with a few chocolate chips!
- Baking tip: be sure to rotate your pans partway through baking for best results. If you have two pans in the oven switch them, and rotate them 180°.
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Double Chocolate Chip Cookies
- Stir melted butter with granulated sugar and brown sugar.
- Mix in egg, cocoa, baking soda, and salt.
- Slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Using a cookie scoop, scoop 2 tablespoon balls of dough onto the baking sheet. Chill the dough for at least 30 minutes.
- Bake chilled cookies 2-inches apart on baking sheets until they just lose their glossy sheen. Cool on cookie sheet at least 10 minutes before moving to a rack.
FAQs
Store cookies in an airtight bag for up to 3 days.
You can also freeze them for up to a month or freeze the dough balls (before baking) for easy cookies anytime.
Yes. Chilling for at least 1-2 hours is mandatory. Without it, the melted butter will cause the cookies to melt and flatten into puddles in the oven.
Absolutely. While you can mix these by hand with a wooden spoon, a hand mixer or stand mixer works perfectly for the sugar and egg stage.
I agree way too dry. I even added less chocolate chips and I can’t shape into balls. They are a mess.
Can I add melted Andes mints to the cookie batter?
In place of the melted chocolate – yes I think you could! Let me know how it works
Loved it!! Came out really yummy!!!❤️
This recipe has way too much flour. I followed it to a T and it was just super dry. Could barely mix the chocolate chips. Was able to mix only 1/2 cup since it was already so dry.
Chilled as requested, but the balls were so hard they didn’t flatten at all. I had to use a spoon to flatten them mid baking.
Quite disappoint. All that nonsense talk about chewiness and they are just some chocolate blocks.
I just remade these and they worked just fine as written. Chances are you’re packing your flour or not measuring it correctly.
The cookies have good taste but are a bit dry and did not flatten at all. Even when pressing them down before baking, they came out very round. Otherwise the taste is delicious.
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